Recipe by Chef Mommie
I got this recipe off of TV this morning and it appeared to be as good as Carnie Wilson says it is. She has a cookbook out and I told my husband that he has to get it for me TODAY! The people on the show that ate it, showed true pleasure in doing so.
Top Review by lasunnta
i am a black woman and in my culture we are SERIOUS about our mac and cheese. I just made this for thanksgiving and WOW!.. it is the best! I have finally found that mac and cheese recipe i have been looking for. However, this cannot be made too often..it is too rich, but for those special occasions, i will use this recipe all the time. the gruyere cheese is very expensive, however very delicious, but i am sure that it will work just as well without it too, just add some swiss or extra monterey or cheddar. Also, I left out some of the seasonings like the garlic and the worcheshire. It still came out delicious. I encourage everyone to try this. Thanks Miss Wilson!
- 3 1⁄2 cups large elbow macaroni
- 10 ounces Velveeta cheese, cut into 1-inch squares
- 10 ounces white cheddar cheese, cut into 1-inch squares
- 15 ounces gruyere cheese, shredded
- 1 -2 cup monterey jack and cheddar cheese blend, shredded (combined)
- 4 ounces cream cheese (room temp.)
- 2⁄3 cup sour cream
- 1 1⁄3 cups heavy cream
- 1 1⁄3 cups half-and-half
- 1 egg
- 2 2⁄3 tablespoons flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1⁄8-1⁄4 teaspoon cayenne pepper
- 1⁄8 teaspoon nutmeg (fresh if you have it)
- 1 teaspoon kosher salt
- 1 pinch paprika
- 1 tablespoon fresh chives (optional for garnish)
Directions See How It's Made
- Grease a 13 x 9 nonstick metal baking pan with 1 Tbsp butter.
- Preheat oven to 350.
- Prepare macaroni according to package directions, cook until al dente.
- Add a pinch of salt and a dash of olive oil to the boiling water while cooking.
- Drain pasta well and pour into the baking pan.
- In a large mixing bowl, add the heavy cream, half-and-half, and sour cream.
- Break the cream cheese into small pieces and add it to the bowl.
- Add the egg, flour, worcestershire, garlic and onion powder, dry mustard, cayenne pepper, and nutmeg.
- Combine very well with a wire whisk to break up the cream cheese. It will still look lumpy when your done.
- Place and push down the Velveeta and White Vermont cheddar cubes into the pasta. Work your way around the whole dish, through and toward the middle (they don't have to be completely pushed to the bottom because they will spring up , but just push them down as best you can). Now sprinkle the wondeful Gruyère cheese evenly over the top.
- Pour the mixture on top evenly, covering all of it.
- Gently shake the pan afterwards to make sure that the liquid is even.
- Push down and make little holes into the mixture with your fingers. (You're just helping to get some of that Gruyère down deeper below the surface.).
- Sprinkle the Jack-and-Cheddar combo over the mixture and sprinkle the paprika on top.
- Put in the oven on the middle rack.
- Bake until brown and bubbly. (30-45 minutes).